If you’re craving a dessert that transports you to sun-soaked beaches and balmy evenings, look no further than this Easy Coconut Rum Pie. With its buttery, crisp crust and a luscious custard filling infused with toasted coconut and dark rum, this pie is the perfect blend of tropical flavors. Best of all, it requires just 10 minutes of prep time and simple ingredients, making it an effortless addition to any gathering or special occasion.
Why You’ll Love This Recipe
This Coconut Rum Pie is not just a treat for your taste buds; it’s a crowd-pleaser that’s easy to make. The rich yet balanced flavors come from the rum, which is cooked off to provide aroma without the alcohol bite. With a double dose of coconut—both cream and toasted shredded coconut—this pie offers depth and texture that will leave everyone wanting more.
Adaptable for various dietary needs, it works beautifully with a gluten-free crust, ensuring that everyone can enjoy a slice. The simplicity of the ingredients combined with the luxurious results makes this dessert perfect for summer gatherings, holidays, date nights, or any time you want to add a touch of tropical magic to your meal.
Easy Coconut Rum Pie
Ingredients
- 1 (9-inch) unbaked pie crust (homemade, store-bought, or gluten-free)
- ¾ cup (60 g) sweetened shredded coconut, toasted
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ½ cup (120 ml) whole milk, room temperature
- 3 large eggs, room temperature
- ¼ cup (60 ml) coconut cream
- ¼ cup (60 ml) dark or spiced rum (avoid flavored rums)
- 1 teaspoon pure vanilla extract
- ½ teaspoon coconut extract
- ¼ teaspoon fine sea salt
*Note: Use full-fat canned coconut cream, chilled, and scoop the thick top layer (not cream of coconut).*
